Ingredients for Out Of Africa Salsa
- 3 medium red bell peppers
- 3 roma tomatoes
- 1 medium butternut squash
- 2 tablespoons honey
- 2 red grapefruits
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 minced garlic cloves
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt and 1/4 teaspoon fresh ground black pepper
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How to Make Out Of Africa Salsa
- Preheat oven to 350°F (175°C).
- Cut bell peppers into large flat pieces, discarding seeds and membranes.
- Broil bell peppers skin-side up until the skin is blackened (about 5-7 minutes per side), turning once.
- Place broiled peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and cut into 1/2-inch squares.
- Make a small slit in the skin of the tomatoes and plunge into boiling water for 30 seconds.
- Immediately transfer tomatoes to an ice bath. Once cool, peel away the skin.
- Cut tomatoes in half lengthwise, remove seeds, and dice into 1/2-inch pieces.
- Cut the butternut squash into 1/2-inch cubes.
- Toss squash cubes with 2 tablespoons of honey and arrange in a single layer on a shallow baking sheet.
- Roast for 10-15 minutes, or until golden brown and tender. Remove from oven and let cool.
- Peel the grapefruit, ensuring all white pith is removed. Cut into 1/2-inch cubes.
- In a large glass bowl, gently combine the roasted bell peppers, diced tomatoes, roasted squash, and grapefruit segments.
- Chop fresh herbs and add to the salsa just before serving.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Drizzle the vinaigrette over the salsa and gently toss to combine.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
72g
Fat
9g
Carbs
10g
